Ponthier SA

The SIRHA GENEVE exhibition, worldwide show for culinary professionals, will take place from February 5th to 7th, 2012 at the Palexpo in Geneva, Switzerland.

The Ponthier team will be pleased to welcome you on their booth n°H23 in Hall 7.

See you soon!
 

On September the 19th, 2 Michelin-stars Chef, Thierry Marx, will be at La Reserve (Geneva) for a demonstration with Ponthier fruit purees : "flavours and textures"

The demonstration is supported by Chef Philippe Durandeau, from La Reserve Restaurant.

For any information, please contact Mrs Corinne anderson, Area Manager at c.anderson@ponthiersa.com
 

On June 7th and 9th, 2011, two pastry demonstrations by Pastry Chef Damien Piscioneri took place respectively in Beijing and Xiamen, China. These events were organized by Ponthier and its distributor in China, Jiaxuan Food & Beverage.

Pastry Chef Damien Piscioneri had prepared special recipes for Chinese chefs such as pear noodles, Beijing pearls made with white peach puree, and melon raviolis.
 

During the demos, participants, chefs and pastry chefs, saw the creation of several recipes including traditional pastry realizations and molecular recipes that were very impressive. Then the participants had the opportunity to taste the desserts and discuss with the chef.
 

At the end these days of gastronomic discoveries, the participants also had the opportunity to enjoy cocktails made from Ponthier fruit purees.

Ponthier warmly thanks Alex Lim and his team for their impeccable management and organization of the demonstration.
 

On May 18th, 2011, Ponthier organized a pastry demonstration with its distributor in Malaga Copeha.

The demonstration was held at the Training Centre in Mijas.

Pastry chef Mathieu Robin, currently the Pastry Chef at the Hostellerie de Plaisance (2 Michelin stars) in St Emilion, presented several of his original creations and desserts, made from Ponthier fruit purees.

Ponthier thank Copeha and Mathieu Robin for their participation and outstanding organization of the event.
 

On May 16th, 2011, Ponthier organized a pastry demonstration with chocolate brand Michel Cluizel and Ponthier’s distributor in Barcelona Grup Cano.

The demonstration took place at the Chocolate Museum in Barcelona.

In this elegant and original place, Rafa Delgado, pastry chef of Via Veneto, demonstrated very original and innovative desserts, like the "sweet burger” dessert.

A lot of chefs attended this demonstration, and they were able to enjoy 2 drinks made with fruit purees Ponthier at the end of the event.

The demonstration video is available by following this link: http://www.youtube.com/user/Grupcanogourmet

Ponthier warmly thanks Grup Cano for an excellent organization of the event.
 

On may 8th and 10th, 2011, Pastry chef Damien Piscioneri conducted 2 pastry demonstrations in Jeddah and Ryadh organized by Ponthier and its distributor in Saoudi Arabia, Islam Commercial Entreprises.

Damien Piscioneri is a French pastry chef who has a diverse and international professional experience. He has worked all over the world in prestigious institutions such as the Caesar Palace in Las Vegas, the Novikov Group in Moscow or Pierre Gagnaire restaurant “Sketch” in London.

Participants, chefs and pastry chefs, attended the demo and saw the realization of various recipes including plate desserts, pastries and confectionery, for instance berries “éclair” cupcake or mango marshmallow. The participants also had the opportunity to taste the creations and discuss with the pastry chef.

Enthusiast about the various fruit purees applications and the Ponthier products, Chefs were offered cocktails and smoothies made from purees at the end of the demo.

Ponthier warmly thanks Islam Commercial Entreprises for their great management and organization of the demonstration.
 

On April 18, 2011, Pastry chef Damien Piscioneri conducted a pastry demonstration organized by Ponthier and its distributor in Ireland, Larousse Foods.

Damien Piscioneri is a French pastry chef who has worked in various prestigious institutions around the world such as the Caesar Palace in Las Vegas, the Novikov Group in Moscow or Pierre Gagnaire restaurant “Sketch” in London.

Participants, and pastry chefs, attended the demo and saw the realization of 5 various recipes including plate desserts, ice creams and pastries. They also had the opportunity to taste the creations and discuss with the pastry chef.
Enthusiast about the various fruit purees applications and the Ponthier products, participants were offered cocktails and smoothies made from purees at the end of the demo.

Ponthier warmly thanks the Larousse Foods team for their great management and organization of the demonstration.
 

Created to meet the increasing expectations of customers who today demand natural ingredients and environmentally friendly products, the organic range of coulis was first unveiled during the SIAL 2010.

2 flavors are currently available: raspberry and strawberry coulis. Both contain about 80% fruit and a little bit of sugar, but no colorings, no artificial flavors or preservatives. The strawberry and raspberry varieties have been carefully selected for their great tastes and bright colors.

Both coulis come in 2 different packagings: in a 500ml squeeze bottle for frozen coulis or in 1kg pouch for refrigerated coulis. They are particularly suited for dessert decorations, coatings and garnishes. They will charm chefs looking for labelled high quality products.

As with all Ponthier products, the quality of the fruits used in the coulis is strictly controlled. All the fruits are perfectly ripe and chosen once a year at pick harvest according to the season’s natural cycle.

These new coulis are joining the range of Ponthier’s frozen and refrigerated Premium coulis which already includes strawberry, raspberry, red berries, apricot and exotic fruit mix.

Feel free to contact us for any further information!
 

On february 21st, 2011, pastry chef Mathieu Castex made a pastry demonstration at the Burg Staufeneck in Stuttgart, a five star hotel which has been awarded Hotel of the year 2011 in Germany.

Mathieu Castex is a french pastry chef awarded best Pastry chef of 2011 by the Schlemmer Atlas.

16 guests, chefs and pastry chefs, attended the demo and saw the creation of desserts with sorbets, espumas, mousses, kroepecks, and pâtes de fruits as well. They also had the opprtunity to taste the newest fruit purees flavors during the demonstration.

The guests have gotten enthousiastic about the possibilities given by the Ponthier products and new desserts applications. After the demonstration, the enjoyed a Champagne and peach puree cocktail.

This demonstration was organized by Ponthier and their distributor in Germany, Gastrofresh. We kindly thank the Gastrofresh team for their organization. We also would like to thank Mr Straubinger, et Mr Dangelser.

The Foodex, international food and beverage exhibition, will take place in Tokyo from march 1st to 4th, 2011.

The Ponthier team will be thrilled to see you there on the French pavillon: Hall 5, Block 5C07, Booth 6. You will be able to see demonstration by Mathieu Taussac.

See you soon in Japan!

On January 27th, 2011 Ponthier received in Objat the sales team of Snow World, Ponthier’s distributor in Russia, and 6 invited russian chefs. They were presented the company and then visited the plant and the factory with Mr Ponthier.

After tasting Ponthier newest flavors like watermelon, prickly pear and ruby peach, our guests had a training by Pastry Chef and MOF (Meilleur Ouvrier de France) David Capy, who demonstrated new applications for fruit purees and delighted our guests’tastebuds !

We kindly thank the Snow World team who came a long way to visit us.
 

The SIRHA exhibition, worldwide show for culinary professionals, will take place from January 22 to 26, 2011 at the Eurexpo Center in Lyon, France.

The Ponthier team will be pleased to welcome you on their booth n°D38 in Hall 9.

See you soon!

On Monday 29th, November in Athens, Chef Mathieu Castex conducted a pastry demonstration with PONTHIER products.

Currently the pastry chef at the Hotel Restaurant Burg Staufeneck (1 Michelin star) in Germany, Mathieu Castex has been awarded Pastry Chef of the Year 2011” by the jury of the Schlemmeratlas, the German gastronomy and fine dining guide.

More than 70 Pastry chefs and Chefs attended the demonstration. After tasting fruit juices made from Ponthier fruit purees, the Chefs watched Mathieu Castex realize original recipes such as a blueberry lemon club sandwich or a raspberry and fig cake. Mathieu Castex also revisited an asian specialty: the kroepeck, a small fritter made from tapioca flour and Ponthier raspberry puree.
Eventually, Mathieu captivated the audience with his realization of white peach caviar. In Greece molecular gastronomy is rather out of the way, thus this recipe really aroused the Chefs’interest!

The demonstration was organized by Ponthier’s distributor in Greece, Hellas Credin. We wish to thank the whole team for their great management and organization of the demonstration.

From october 17th to 21st, the whole Ponthier team was present at the SIAL.

Despite a difficult context, the show has been very busy and the professionnals were present.

Yves and Catherine Ponthier were on the booth the 5 days and met with Ponthier customers. Some of them came a long way to see us, like Comptoir Commercial Cecile for instance, who flought  from Tahiti.

Our partners have been seduced by the new black fruit coulis that they were able to taste in sneak preview on the booth.

We kindly thank our customers for their visits and we wish them a great end of 2010 marked by French gastronomy!

The Bar & Restaurant Show of Hong Kong took place from september 7th to 9th. A great occasion for Ponthier to propose new applications for fruit purees!

Gourmet House, Ponthier’s distributor in Hong Kong, hosted mixologist Sébastien Bonnefoi at their booth. Sébastien created smoothies, original cocktails, espumas and spherifications with fruit purees.

The creation of espumas and spherifications requires techniques inspired by molecular cooking. They are more and more used in cocktails and let mixologists create original drinks with new textures.

The visitors also enjoyed the freshness and natural taste of smoothies made with Ponthier fruit purees.

We kindly thank Sébastien Bonnefoi and Geoffrey for their collaboration.
 

On Monday July 26, 2010, Ponthier attended the German barkeeper Championship which was organized in Cologne by the Deutsche Barkeeper Union.

While the competition was in full swing, Ponthier let the barkeepers taste molecular cocktails and discover the latest flavors of its frozen range of fruit purees.

The Ponthier booth was runned by famous mixologist Sébastien Bonnefoi (Urban Bar founder in Shanghai, former Bar Manager of famous Bar Rouge, consultant for Pernod Ricard and winner of many mixology competitions), who made fruit puree based spherifications.

The demonstrations were a big success among the Bar Managers who were very impressed.
Ponthier kindly thanks Sébastien Bonnefoi, the Urban Bar team and Geoffrey for their great collaboration.
 

On Friday july 23rd, 2010, Ponthier was pleased to receive in Objat the sales team of Gourmet House, Ponthier’s distributor in Hong Kong. The Gourmet House team was presented the company and then visited the plant and the factory with Mr Ponthier.
After tasting Ponthier newest flavors like watermelon, prickly pear and ruby peach, our guests had training by Chef Christophe Champagnac who demonstrated how to make espumas, spherifications, sorbets and dressings with fruit purees. Those applications delighted their tastebuds !

We kindly thank the Gourmet House team who came a long way to visit us.
 

On july 5th and 6th, Ponthier had the pleasure to sponsor the World Pastry team Competition that took place in Phoenix, Arizona in the USA.

Thanks to Swiss Chalet FIne Foods, Ponthier's distributor in the United States, 3 teams were sponsored by Ponthier: team Japan, team South Korea and team Singapore.

Team Japan (picture) won the competition, which this year was focused on the theme of childhood.

We would like to congratulate all participants for their great realizations. More pictures are available on Swiss Chalet website:

http://www.scff.com/artman/publish/wptc_competition2010.php

The Bar Show 2010, which brings together mixologists and bar industry leaders, occured in London on June 15 and 16.

Ponthier attended the show and let the Bar Managers discover the quality of their fruit purees. The booth was runned by the famous mixologist Sébastien Bonnefoi (Urban Bar founder in Shanghai, former Bar Manager of famous Bar Rouge, consultant for Pernod Ricard and winner of many mixology competitions).

The visitors discovered new molecular cocktails made thanks to theTeckni-Motion Liquid process. Using the Texturas products, Teckni-Motion Liquid is using techniques of molecular cuisine and is applying them to the cocktail world. It enables Bar Tenders to create spherifications, emulsifications and gelifications from liquids and cocktails...

Thanks to the creativity of Sébastien Bonnefoi and the quality of the Ponthier fruit purees, demonstrations were a big success among the Bar Managers who were very impressed.

Ponthier kindly thanks Sébastien Bonnefoi, the Urban Bar team and Geoffrey for their great collaboration.

On Monday, June 7 2010, Pastry Chef Olivier Menard gave a new demonstration for Ponthier fruit purees.
Olivier Menard is a respected professional, among Chefs. He started at Bellouet Conseil and worked in some of the very famous French “Maison” such as Fauchon, La Maison du Chocolat and Paul, just to name a few. More recently, he was a Chef at Pierre Herme Pastry School inside Ferrandi area in Paris.
Ponthier has been collaborating with AM FOOD in Egypt for already 3 years. The company is known as the most serious local distributor. AM team perfectly organized the event at Intercontinental City stars in Cairo.

More than 60 Chefs attended the demonstration and were very curious to see pastries made with Ponthier fruit purees. They asked many questions and were eager to learn from Chef Olivier's skills! This kind of event is very scarce in Egypt, so the public was thrilled to attend the event and taste new and delicious pastries!

We wish to kindly thank the Intercontinental hotel Executive sous Chef Hossan El Din Soliman, who hosted the event in his kitchen!
 

Ponthier attended with a reduced team at Food and Hotel Asia 2010 show in Singapore. This trade show took place from April 20 to April 23 at Singapore Expo Convention Center, in spite of the flights cancellations due to the volacno !

This was the occasion to support our local distributor, FROSTS FOODS AND BEVERAGE

From March 17th to 19th, 2010, Ponthier attended the Gourmet World show 2010  at the Pudong Expo in Shanghai.

For its second edition, the show was dedicated to gourmet cooking, to top-of-range catering and hotel trade in South Eastern Asia, and it was hosting the final selections for the Bocuse d'Or Asia.

The Ponthier booth was located at the beginning of the show and attracted numerous visitors. The Ponthier team let many chefs taste various products, and the newest fruit purees flavors as well.

We would like to kindly thank Alex Lim for his support and presence on the booth!

On february 2nd, the company Weihe, which already distributes Ponthier's refrigerated range of fruit purees in Berlin, organized a party with more than 200 guests for the launch of Ponthier's frozen range.

The party took place in a famous new restaurant of Berlin: the Austernbank.

A bar had been specially created at the center of the restaurant, and 3 bartenders were making cocktails with fruit purees.

M. Guido Fuhmann (who is a famous pastry chef from Berlin and has been working at the Ritz Carlton Singapore) attended the party and presented fruit pastries to the guests. More than 600 mignardises made with the Ponthier purees were offered!

The night was a great sucess and the guests were thrilled to discover the newest flavors of the frozen puree range: watermelon, ruby peach and prickly pear.

We kindly thank our distributor Weihe for a wonderful night and a perfect organization!

For the 1st time, Ponthier attended the SIGEP exhibition, the international show for ice creams and gelatos in Remini, Italia, january 23-27. 

Ponthier also attended Fruit Logistica in Berlin, february 3-5. The booth was located in Freshconex, the exhibition specialized in the fresh produce convenience sector.

On Friday, January the 15th at the Regent Hotel in Taipei, chef Thierry Marx gave a demonstration for Ponthier fruit purées.

Besides the 80 people who attended the event, the Taipei press also covered the demonstration.
Thierry Marx, a 2-star Michelin chef, is very familiar with Ponthier products because he uses them routinely in his restaurant Cordeillan Bages, Relais&Chateaux at Pauillac.
He likes to promote the taste of fresh, mature fruit in his amazing recipes, which are strongly based around playing with textures and temperatures.
During the demonstration he presented, amongst other things, fruit soufflés and quick sorbets made using liquid nitrogen. He took another look at mousses and jellies with some original uses of texturisers and gelling agents: no doubt fruit purées were present in all their forms !

The demonstration was being organised by Ponthier, France, and its local distributor : Treasure Foods.
Thanks to Pastry Chef Laurent Du Régent, who helped a lot!

Chef Michel Portos has realized 4 recipes during a demonstration in Hong Kong, March 11, 2009. Michel Portos, Chef at the Saint James restaurant near Bordeaux in France, has been recently awarded an second Michelin star.

The event took place from 3.15pm in the Landmark Mandarin Oriental Hôtel. It was be a great opportunity to get new inspiration for recipes with Ponthier fruit purees.

Thanks to our local distributor, Gourmet House, for his support in the event organization.
 

The Fruit puree School
The 1st virtual pastry school, with 24 hours open access.

With pratical tips and tricks, learn how to get the best of Fruit Purées & IQF Fruits.
Many manufacturers (like chocolate or foie-gras) started launching their own Schools. But it takes time to go and becomes costly for far-away professional chefs. Only few selected persons can afford such schools.
Organizing demonstrations in different countries is definitely a good option to spread out our French pastry know-how.
Ponthier organizes every year a large number of demonstrations worldwide.
These demonstrations are most of the time free for invited guests, not very frequent neither regular, and organized only in major cities….once again, it’s often a possibility for a limited number of persons.

Internet is free and is everywhere: Ponthier Company, producer of high quality fruit purées decided to create the 1st Online School for Fruit Purées. From now on, anybody, from anywhere in the world can be trained to the fruit purées techniques, for free and at anytime.
With more than 30 different short videos, everybody can learn how to make Fruit Mousse, Ice cream, jelly paste, but also more sophisticated & trendy recipes using texturas for spherification or to make frozen espumas using liquid nitrogen.

The online School also provides know-how about Purées & IQF Fruits, focussing on the production process and key elements which will make you understand and recognize what quality purées are.
The online teacher is among the best worldwide pastry Chefs; Emmanuel Ryon ( MOF and world champion) is also very close to Frederic Bellouet & Gabriel Paillasson,
Emmanuel Ryon has taught pastry for Bellouet for a long time.
Emmanuel Ryon is also the « author » of prestigious culinary creations at Café Pushkine in Moscow.
The Online fruit puree school also welcomes Great Chefs for demonstrations of full original recipes.The first 4th recipes signed byThierry Marx, are now available online.

This free and non-profit orientated website (it is accessible also if you are not a customer), Ponthier company wishes to inform, to teach and to provide everything related to the work of fruit purées. The informations & movies will soon be translated even in Chinese or Russian
 

Ponthier has  attended the 14th Gulfood Exhibition and Salon Culinaire, from february 23rd to february 26th in Dubai.

We wish to thank a lot our local distributor in Dubai: Green House, and all the visitors who spent time with us on our stand!

Emmanuel Ryon, World Champion Pastry Chef, MOF and World Champion of the Ice-cream Cup, has astonished more than 50 chefs & Pastry Chefs during a demonstration organized at the Grand Hyatt Jakarta with 6 different tasty and wonderful recipes such as Entremets Tutti Fruitti Delight, or Blackberry Crème Brulée Emulsion Green Tea. Such recipes brought to all our guests inspiration for new deserts made of Ponthier Fruit Purées and IQF Fruits. Thank to our distributor SARANAKULINA

The whole PONTHIER export team will be attending to SIRHA from 24 to 28 January in Eurexpo Lyon.
We are expecting you on the “DOME” space, in front of the main entrance.

Thierry Marx will realize one of his latest recipes, during a public demonstration within the Salon du Chocolat. The Chef will revisit as he is used to, a traditional gastronomic dish and will be presenting his own Pear Belle Hélène interpretation. This technique, peculiar to its cooking, allows the pear’s reconstruction, from Ponthier’s pear purée.
This demonstration will take place Friday 31 October from 2 to 3 pm during the “Michelin-starred Chefs Day” within the Salon du Chocolat framework (from 29 October to 2nd November, Porte de Versailles in Paris) .

From the 1st to the 4th of October, the « PIR » show was held in Moscow, early October. Created, more than 10 years ago, this show is the most important of the hotel and catering industry in Russia. Its popularity is increasing, owing to its culinary demonstrations and competitions such as the International Kremlin Cooking Cup.
Our frozen purées, coulis and fruits were displayed at our distributor's booth, Snow World. Yet, the happening was the successful pastry demonstration proposed by Johannes Vaxelaire, pastry Chef at the Café Pushkin, on the “Fall collection” theme. For Two hours, Johannes created three desserts, made from chestnut, lychee and green apple PONTHIER purées. Mignardises were given to the audience after each recipe, winning each attendee’s esteem.
 

A British accent was resonating in Objat!
On Friday 13^th, the H&B Foods sales team, distributor across the UK, came to the raspberry and chestnut region, to meet Ponthier’s staff. The schedule, quite intensive, included a full training on Ponthier’s product line and manufacturing processes. First, Yves Ponthier had them visit the plant. Then, a fruit purees tasting, pleasing every palate, was offered to the visitors.
Lunch at a local inn was the occasion to demonstrate to the visitors that chestnuts are perfect in a salad with duck confit, that the combination of a delicate fish with mango sauce is simply delicious, and that you can allow all manner of extravagance for the creation of dessert. Everything was, of course, prepared with Ponthier’s products.
Last but not least, Christophe Champagnac, Chef at the restaurant Les Arums in Brive-la-Gaillarde, demonstrated his knowledge in creating sorbets, foam and espumas, incredibly fresh and tasty. Under the spell, the visitors felt assured that their journey had been a positive one.

www.hb-foods.co.uk
www.lesarums.fr

We'll be glad to meet you again at Food and Hotel Asia in Singapore.

Emilie will be at the SOPEXA FRENCH PAVILLION. 2C3 -11

Anne will take care of our corner in Culina booth.

We hope to see you there.

Thierry Marx, Chef of the Year 2006 in France, 2 Michelin stars, has just entered into a partnership with Ponthier. The collaboration includes the realization of original and exclusive recipes that open the way to new techniques for the uses of purees. Thierry Marx will also do some private demosntrations for selected customers of our distributors.




 

We were at Fruitlogistica (fruit and vegetable exhibition) in Berlin from Feb 8 to 10. the occasion to meet our chestnuts customers from Germany and abroad.

We also attended GULF Food in February participating with our local distributor in Dubai : Green House.